cook once


eat


2 medium turnips ½ butternut squash, peeled 2 large beets


irresistible side that will please everyone at your dinner table in just 30 min.


PREP TIME 10 MIN.–COOK TIME 20 MIN. READY IN 30 MIN.–SERVINGS 4


3 large carrots 2 tsp minced garlic 1 tbsp fennel seeds 3 tbsp olive oil


STEP 1 Preheat the oven to 400°F. Slice the turnips and squash into wedges. Peel the beets and cut into wedges. Cut the carrots into diagonal slices, about ½-inch thick. STEP 2 Toss the vegetables in a large bowl with garlic, fennel seeds, and olive oil. Spoon the vegetables on a parchment-lined baking sheet. Season with salt (in moderation) and pepper. STEP 3 Roast the vegetables for about 20 min. or until golden brown, tossing halfway.


Tip Leftover veggies will keep for up to two days in the refrigerator.


Per serving: 246 calories, 11g fat, 2g saturated fat, 0mg cholesterol, 199mg sodium, 37g carbohydrate, 10g fiber, 16g sugar, 4g protein


FEBRUARY/MARCH 2017 99


Roast a big pan of diced winter veggies on Sunday, and have them as the base for delicious meals later in the week.


roast winter vegetables twice


ROASTED WINTER VEGETABLES Transform veggies into a caramelized,


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